This dish is not dairy free as we are using ricotta and mozzarella, although the Minimalist Baker has a delicious vegan version that you can find here: minimalistbaker.com/spaghetti-squash-lasagna-bake/ . I do have to say that I have used a few different recipes and websites for inspiration when I've put this recipe together but in the end it's turned in to my own creation. The websites I used were: Pinch of Yum, Minimalist Baker, and The Kitchn.
- 1 spaghetti squash, cut in half, seeds removed
- 1 tablespoon grapeseed oil
- 2 garlic cloves, minced
- 3-4 cups kale (any variety), washed and diced
- 1 cup ricotta cheese
- 1 cup shredded Mozzarella cheese
- 1/2 tsp salt
- 1 tsp fresh lemon juice
- 1 tablespoons grapeseed oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 can lentils, drained
- 1 28-ounce can diced or whole tomatoes
- 1 teaspoon salt
- 1 tsp each: oregano, basil, parsley
- 1 tsp balsamic vinegar or red wine
- Squash: Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 40 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
- Sauce: Meanwhile, while the squash is cooking, heat the grapeseed oil over medium heat. Add the onion and saute for a couple minutes, then add the garlic and saute until just fragrant (not browned). Add the lentils tomatoes, salt, spices, red wine/vinegar. Simmer for 20 minutes or so (until the squash is done). If you used whole tomatoes, use a fork or immersion blender to break up the big pieces.
- Filling: Heat the grapeseed oil over medium heat. Add the garlic and kale, stirring until the kale is just wilted. Combine the kale in a small bowl with the ricotta, salt, lemon juice, and ½ cup of the shredded cheese.
- Arrange: in a 9 x 9 baking dish layer your ingredients from bottom to top: sauce, spaghetti squash, ricotta mixture, sauce, squash, ricotta mix, sauce, squash, sauce, shredded cheese.
- Increase the temperature up to 425 and bake for another 10-15 minutes. I usually broil at the end to get the cheese nice and bubbly. Let the lasagna sit for a few minutes before scooping in to bowls.